People say they love pasta, but often what they really crave is the sauce. Not that pasta is merely a “filler,” however. Noodles offer a nice texture and lighter feel—putting the sauce in a proper proportion of taste and richness within the overall dish. That may be especially true with alfredo, one of the richest sauces around. Its creamy fullness is hard to resist, and with this low-carb zoodle recipe, you won’t have to.
Time in the Kitchen: 20 minutes
3 spiralized zucchinis
1 1/2 cups broccoli
1 tub (250 g) organic cream cheese
1 cup macadamia milk
1 cup grated Parmesan cheese
pinch of ground nutmeg
1 tbsp. Italian parsley (optional for garnish)
salt and pepper to taste
Boil zoodles in sea-water-salty water for a few minutes and drain.
For sauce, heat cream cheese with 1 cup each milk and Parmesan in a nonstick pot. Bring to a soft boil.
Season with a dash of ground nutmeg, and salt and pepper to taste.
Put zoodles in serving dish or broil-safe dish if you wish to broil for a baked look as pictured.
Pour enough sauce on zoodles and broccoli to cover them. (Note: This recipe makes enough sauce to cover almost twice as many Zoodles as pictured. There will be plenty for leftovers!)
Top zoodle mixture with extra Parmesan, black pepper and chopped Italian parsley.
Broil if desired. Serve on its own or with baked chicken, and enjoy!